Preparation
1. Preheat the oven to 425 degrees F. Over medium heat on the stovetop, melt the butter in a Dutch oven or a heavy-duty pot with a tight-fitting lid. Add the onion and sauté for 5 minutes or until softened. Stir in the garlic and sauté for 30 seconds or until fragrant. Add the rice and cook for 2 minutes more or until the mixture is starting to look golden brown. Pour in the wine (or broth) and cook for another minute or until the liquid is absorbed.
2. Pour in the chicken broth, increase the heat, and bring the mixture to a boil. Cover the pot and transfer to the oven. Bake for 20 minutes.
3. Remove the rice from oven and stir in the chicken and broccoli. Cover and bake 10 minutes more. Remove from oven, stir in the cheese, parsley, salt and pepper. Cover and allow to rest for 5 minutes. Serve immediately. Depending on the type of broth used, you may wish to add an extra sprinkle of salt before serving.